The other day I hosted a luncheon with some real estate associates and the theme was Mexican (what else?!). One of the side dishes featured was Rajas con Crema (Rajas is pronounced “Ra-Has”) which translates to “Strips with Cream”, a luscious Mexican side dish that doesn’t look very appetizing, but the flavour more than makes up for it.
I first tasted this dish in Mexico when I attended a one day cooking class with a Mexican Chef at The Little Mexican Cooking School in Puerto Morelos a few years ago. It was a fantastic experience where I came away with such an appreciation for their cuisine that it only fueled my desire to delve deeper into it. Since then, I have spent the past couple years trying out different recipes and expanding my Mexican recipe collection.
The following dish truly stands out with its bold flavours that contrast sharply to its simplicity in preparation. I will warn you that the dish does have some heat to it, not painfully spicy, just a nice little zing that gets your attention without having you diving for a fire extinguisher.
I hope you enjoy it.
8 Poblano Chiles
2 Tbsp Olive Oil
1 1/2 Sweet Onions, cut into thin slices
2 cloves Garlic, minced
1 Cup Cream
Salt and Pepper to taste
On a foiled lined baking sheet, roast Poblano chiles in a 350°F oven until blackened all over (turning once during cooking time). Remove from oven and tent with foil to allow peppers to ‘steam’ for 15 minutes. Peel skins off and remove stems, seeds and membranes. Cut into thin strips lengthwise and set aside.
Meanwhile; in a large skillet, heat olive oil over medium-low heat, add onions and garlic and saute slowly (do not brown) until onions are transparent. Add poblano strips and cook for about 2-3 minutes. Add cream and then season with salt and pepper. Cook for an additional 5-7 minutes.
Remove from heat and serve immediately. Goes well with any grilled fish or chicken dish.
Makes 8 servings.